2 ratings

Takeout-Style Sesame Noodles With Cucumber

These light, chilled noodles are an ideal light summer lunch or dinner


You can make these noodles in less time than it takes to order takeout.

This recipe is courtesy of Smitten Kitchen.


  • 3/4 Pounds dried rice noodles
  • 2 Tablespoons toasted sesame oil
  • 2 Tablespoons Chinese sesame paste or tahini
  • 1 Tablespoon smooth peanut butter
  • 3 1/2 Tablespoons soy sauce
  • 2 Tablespoons Chinese rice vinegar
  • 1 Tablespoon granulated or brown sugar
  • 1 Tablespoon finely grated ginger
  • 2 Teaspoons minced garlic
  • Chili-garlic paste, to taste
  • 1/2 Pound cucumber, thinly sliced
  • 1/2 Cup roasted salted peanuts, roughly chopped
  • Handful chopped fresh herbs, such as mint and cilantro, for garnish


Cook noodles according to packet instructions. Rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking.

Whisk sesame paste and peanut butter in a small bowl. Whisk in soy sauce, rice vinegar, remaining sesame oil, sugar, ginger, garlic, and chile-garlic paste until smooth. Adjust flavors to taste.

Toss sauce with cold noodles. Serve topped with cucumber, peanuts, and herbs.